So happy to find high quality shio kombu 塩昆布 at the market the other day. What I meant by high quality is that the ingredients are simple and straightforward. So of course I had to grab one for myself, and soon used in this sake-pairing otsumami recipe (don't drink and drive).
Sashimi grade tuna otsumami served with nori sheet -
Ingredients?
- 220 grams sashimi grade tuna
- 2 grams grated wasabi
- 1 tablespoon shio kombu 塩昆布
- 1 teaspoon toasted white sesame seeds
- 1 teaspoon sesame oil
- Some salt
- Some nori sheet
How?
Rub the sashimi grade tuna with some salt all over and let it sit in the fridge or in cooler room temperature environment for 10 minutes. You'll see some moisture starts to show, wipe that out, also wipe out excess salt.
Cube the tuna and transfer to a serving bowl.
Also add to the bowl, 2 grams of grated wasabi, 1 tablespoon of shio kombu, 1 teaspoon of toasted white sesame seeds, and 1 teaspoon of sesame oil.
Give it a gentle mix. Taste and adjust with additional shio kombu or sesame oil if needed.
Serve with some nori sheet. I only have big square sized nori sheet used for onigiri at home, so I cut them into smaller rectangular sized pieces instead.
You can enjoy the sashimi otumami as it is, or take the nori sheet and scoop some tuna mixture over. Either roll it up like a miniature hand roll, or like a vessel to enjoy the fish.
I personally like the mini hand roll because of its extra fun and cute characters.
Other otsumami recipes:
- Shiso and cheese stuffed tofu in Japanese seasonings
- Spicy Korean cucumber salad
- Tuna tataki coated with double roasted white sesame seeds
- Seared corn and seaweed fritters
- Salted seaweed flavored Chinese yam fries
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